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September 2018 SEPTEMBER 2018 RITUAL 602 Studewood Houston 77007 832.203.5180 ritualhouston.com Located in the busy little bar-restaurant district across from Fitzgerald’s at the intersection with White Oak, Ritual is a large, warm, and inviting restaurant with a menu that is perfectly tailored for Houstonians. The décor is natural wood and brick, with an outside patio and a very cool craft beer panel on the wall which is made with a former European style airport flight announcement board. A glassed-in butcher shop allows the diner to see large sides of beef aging on hooks. An energetic and enthusiastic staff provide great service.Small Plates: Sourdough hush puppies, jalapeno jelly; Boudin corn dogs, sorghum-ipa mustard, pickled okra, & celery salad; Jumbo lump crab cake, remoulade, charred lemon, blackened butter; Chicken lollipops, collard green mop sauce, citrus butter, parmesan. Entrees: Palacios redfish, lump crab & fried oyster, stewed okra, smoked tomato, house mustard butter sauce, cilantro rice; Chicken fried steak, skirt steak, kielbasa cream gravy, whlpped mashers, green beans; Death by gumbo, quail, pork belly, skirt steak, shrimp, sausage, king crab, boudin, friend pickled okra, cornbread; Potlicker pork chop; Market lamb chops; Rancher’s meatloaf; Roasted magret duck breast; Smoked short ribs; Smoked chicken pot pie; Red beans & rice. Soups & greens: Gulf seafood gravy, gulf crab & shrimp, fish, tomato-red pepper bisque, white rice, grilled sourdough; Buffalo pork belly wedge, Buffalo sauce, Danish blue cheese, red onion, mini iceberg, pickled celery, carrot. From the Butcher Room: Bone in strip; Bone in ribeye; Porterhouse; T-bone; Cast iron ribeye; Special filet; toppings: pit onion/marrow glaze; A2 steak sauce; House Worcestershire; Deep Ellum blue fondue. Sandwiches: Down south burger; Smoked chicken salad; Cast iron fried chicken; Black Hill pulled pork; Lamb burger; OMGBLT. Raw bar: East coast oysters & such; Cozumel-style campechana; Steamed & chilled Canadian lobster; Crescent city crab remoulade; Alaskan king crab legs; Regional oysters. Desserts: Warm apple pie, buttermilk custard, salted caramel, vanilla bean gelato; Season bread pudding. LA VILLA SAINT-TROPEZ 4315 Montrose Houston 77006 713.524.0070 villasainttropezhtx.com Occupying the space formerly held by Brasserie Max & Julie, this new French restaurant is associated with the French disco-wine bar at the other end of the same little center (formerly Zimm’s Wine Bar). Reservations were required on a recent Saturday night-every table was taken, including some for extended private celebrations. Décor consists of huge blow-up photos of Brigitte Bardot, who was the sex-pot starlet who put the sleepy Mediterranean beach/port on the social map, where it still rules today. Sharing Boards: Perfection of French cheeses, quad of chef-selected varieties, Morello cherry jam, select toasts; Portfolio of cured meats, serrano cured ham, salami, Mortadella, chorizo, goose rillettes, salted butter, artisana lpickles toasts. Salad: Burrata, Mozzarella, grape tomatoes, basil, EVOO, salt flower; Octopus, steamed fingerling potatoes, chives, shallots, diced tomatoes, aioli olive oil; Goat cheese salad, mesclun salad, cheese crottin, cheese topped with tapenade, fines herbes, Ricotta croutons, pine nuts, mint goat cheese, honey vinaigrette. Starters: Duck foie gras, porto fig chutney, toasts; Eggplant confit, grated parmesan, mozzarella Bufala, pesto, crushed tomato sauce; Tuna tartare, sweet spices; Vodka salmon gravlax, crunch fennel, herb bouquet cream; Country style duck terrine, candied red onions. Pasta & Risotto: Lobster linguine, roasted split lobster, lobster bisque; Grandma fashioned meat balls tortiglioni, cooked in parsley, crushed tomatoes, pesto, parmesan; Roasted shrimp risotto, shellfish emulsion.Meat & Poultry: Roasted duck breast, garden thyme,citrus, localhoney sauce, polent; Roaste pork ribs, candied goose fat, sweet peppers sauce, grenaille sautéed potatoes; Tenderloin, cognac green pepper sauce, provencale mashed potato. Fish: Aioli Provencale, parcel of vegetables, steamed cod filets, shellfish, egg, pesto, EVOO; Riviera Bouillabaisse, saffron potatoes, sauce rouille, fish broth; Grilled & baked salmon, ratatouille pesto rosso. Vegetarian: Farmers market vegetables, chef selection seasonal steamed, thyme lemon marmalade. Desserts: Lemon tart; Tiramisu; Chocolate lava cake; Pistachio crème brulee; Pineapple tatin tart, pineapple sorbet flambeed with rum upon request; Citrus salad, ginger caramel, blood orange sorbet; Bellefontaine vanilla ice cream, amarena cherries & other flavors. For more information on Hankamer & Associates or any of our current listings, please visit our website at www.hankamer.com. Note: By way of qualifications for reviewing restaurants, Hankamer has owned and operated numerous restaurants, coffee shops, hotels, discotheques and banquet halls over the last forty years; he has traveled to over 70 countries and has studied and lived in Europe for over three years; he was co-owner of a home delivery wine of the month club and imported his own wine labels for years. Copyright 2015 Ray Hankamer, Hankamer Commercial/Hankamer & Associates. Hankamer & Associates • 5851 San Felipe • Suite 350 • Houston, Texas • 713.922.8075.
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